Zucchini Carpaccio with Lentils – Lentils.org

Zucchini Carpaccio with Lentils

  By lentilsorg  

April 28, 2017

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With a garden-forward approach to carpaccio, the lentils and zucchini in this dish soak in the vibrant juices of the lime and freshly chopped mint, and the almonds tie everything together with a crunchy/toasty hit.

  • Prep: 10 Minutes
  • Cook: 25 Minutes
  • 10 Minutes

    25 Minutes

    35 Minutes

  • Yields: 4


  1. Slice zucchini lengthwise using a sharp knife as thinly as you can. A mandolin or sharp vegetable peeler can be used as well. Toss sliced zucchini with salt and place in a strainer for 20 minutes to draw out excess moisture.
  2. For the dressing: whisk together lime juice, honey, olive oil, and 2 Tbsp (30 mL) mint, and season to taste with salt and pepper. Toss half of the dressing with the cooked lentils and reserve the rest for the zucchini.
  3. After zucchini has sat, remove from strainer and pat dry with a clean towel, placing slices into a large shallow bowl. Drizzle with reserved dressing and allow to marinate for 5-10 minutes.
  4. Toss lentils and mint with the zucchini. Season to taste with salt and pepper as desired.
  5. To serve, arrange a few slices of zucchini with lentils on each plate, garnish with mint, almonds, and cranberries.

Quick tip: Toasted sunflower or pumpkin seeds can be used instead of nuts.


2 zucchini, trimmed

1/2 tsp (2 mL) salt

4 Tbsp (60 mL) lime juice

2 tsp (10 mL) honey

4 Tbsp (60 mL) olive oil

to taste salt and pepper

3 Tbsp (45 mL) chopped fresh mint, divided

1 1/4 cups (310 mL) cooked green lentils

1/3 cup (75 mL) toasted sliced almonds

1/3 cup (75 mL) chopped dried cranberries


Nutrition Facts

Serving Size1/2 cup (125 mL)
Sodium440 mg
Potassium278 mg
Protein8 g
Cholesterol0 mg
Sugar12 g
Total Fat19 g
Saturated Fat2.5 g
Total Carbohydrates27 g
Dietary Fiber7 g